Jkawe

Mediterranean

Easy Baked White Fish with Tahini Sauce

This Easy Baked White Fish Recipe is a light Middle Eastern seafood recipe. Soft, flaky white fish is baked and topped with a lemon tahini sauce, pine nuts and parsley. This is the perfect easy dinner!

  • Prep15 min
  • Cook25 min
  • Total40 min
  • Makes4 servings
  • Calories1128
Easy Baked White Fish with Tahini Sauce

Method

  1. 1

    Place fish filets in a large baking dish sprayed with cooking spray and season with salt and pepper to taste.

  2. 2

    Bake at 375 degrees for 20-25 minutes or until fish flakes easily with a fork.

  3. 3

    While fish is baking, whisk together tahini, lemon juice, warm water, grated garlic, salt and pepper in a small bowl; set aside.In a small pan, melt clarified butter over medium heat and add pine nuts.

  4. 4

    Toast nuts until evenly browned by stirring frequently for 4-5 minutes; set aside.

  5. 5

    When fish is cooked, place on a platter and drizzle the tahini sauce evenly over each filet.

  6. 6

    Top with toasted pine nuts and fresh chopped parsley. Serve immediately.

Notes

Refrigeration: Let the fish cool completely before storing, since sealing it while warm traps steam and makes the sauce watery and the fish soggy. Store in an airtight container for up to 2-3 days. Keep the sauce on the fish rather than storing separately, since tahini sauce thickens as it sits and is easier to loosen again once it's already coating the fish. Freezer: Make sure the fish is fully cooled before freezing. Wrap each filet tightly in plastic wrap to prevent freezer burn, then place in an airtight container or freezer-safe bag. Store for up to 2-3 months. Freezing works best if you freeze the fish and sauce together, since tahini sauce can separate slightly on its own when frozen and thawed. Reheat: Wrap the fish loosely in foil and reheat in the oven at 275°F for 10-15 minutes. Low, slow heat keeps the fish from drying out or overcooking a second time. You can also microwave individual portions in 30-second increments, or warm gently in a pan over low heat, though the oven method best preserves the fish's texture. If the tahini sauce thickens too much after storing, whisk in a teaspoon of warm water at a time until it loosens back to a pourable consistency. Fish reheats best when it isn't fully submerged in sauce beforehand. If serving leftovers, reheat the fish first, then drizzle fresh or re-thinned sauce on top. Toasted pine nuts lose their crunch once refrigerated. If making ahead, store extra toasted pine nuts separately in a small airtight container and add them fresh when serving.

Per serving

  • Carbs9 g
  • Protein154 g
  • Fat51 g
  • Fiber2 g

Also filed under

Mediterranean Seafood

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